This winter when we were living the Florida RV life, the campground we stayed at in Fort Myers had an added amenity. It was right across the street from ECHO Global Farm and Research Center, a nonprofit faith-based organization that is dedicated to finding agricultural solutions to fighting hunger in Africa and urban food deserts in the United States.

They used discarded tires, cement blocks and even old carpet to grow all manner of veggies – especially leafy greens. Every Friday, they sold the produce to the public and I found myself buying lots of kale. We ate it in salads and crispy fried it to sprinkle over eggs, but we also enjoyed it in soup.

This one is healthy but still robust enough to be hearty on a chilly spring day. A bonus: It can be make in a snap!

1. Place olive oil in large saucepan over medium low heat. When the oil shimmers, add the garlic. Cook for a minute or until the garlic browns. Add the ham and cook, stirring occasionally, until it browns - about 3 to 5 minutes.

2. Add the broth and scrape the bottom of the pan to loosen up any bits that might be clinging to the bottom. Then gently stir in the beans, chopped kale, and pepper. Bring the mixture up to a boil, then turn it back down to medium low heat and allow to simmer for five minutes.